Lentil soup with a side of whole grain bread

In a large pot, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin, coriander, smoked paprika, salt, and pepper.

Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 30-40 minutes, or until lentils and vegetables are tender.

Adjust seasoning if needed.

Garnish with fresh parsley before serving.

In a small bowl, dissolve honey in warm water, then sprinkle yeast over the top. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Stir until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat oven to 375°F (190°C). Punch down the risen dough and shape it into a loaf.

Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.